OTTIMMO—Besides having lessons in the kitchen, students of OTTIMMO International are also assigned to projects training their skills to organize events. One of the events was Easter Luncheon which was held on Friday, April 7, in the campus of OTTIMMO International.

As many as 44 students divided into four groups, serving dishes for 22 expatriates specially invited for the event. Those four group have their own tasks, preparing appetizers, main course, desserts, service and beverages.

The dishes served were Cup of Savory (Appetizer), Chicken Scotch Egg, Rice Beef Burger, Tortilla Statue (Main Course), Cheese Cake (Dessert) while for the beverages, the guest can choose between Mint Paradise, coffee or tea.

Overall, this event ran well but some things were in need of improvements. “This Easter Luncheon is to train the students to organize an event well. They are expected to perform with great teamwork to achieve successful event,” stated Chef Zaldy Iskandar, Director of OTTIMMO International.

A project like Easter Luncheon, according to Chef Zaldy, will also affect the students final marks later, so this kind of event demands excellent planning and execution. “After the event, we reviewed their weaknesses and strengths,” said Chef Zaldy.

Tommy Terisno, one of the students who took part in Easter Luncheon admitted that his team still makes some mistakes in that event. “It’s better for us to make mistakes now than later in the real events. We learned a lot from this and hopefully from this event we understand the importance of detailed preparation,” said Tommy.

Meanwhile, Isabel Gomes, one of the guests, said that she had a great time involved in the event. She really enjoyed the meal served by Ottimmo’s students. “I really like cup of savory,” he stated. Overall, she enjoyed the food. “But I think the cup of savory could use a little sourness,” she said.

OTTIMMO—Ottimmo International Martergourmet Academyis organizing a competition to show senior high school students’ skills in the kitchen. This Saturday, April 8, there will be 12 schools taking parts in Ottimmo International Cooking Competition.

Cooking Competition is the second session out of four sessions to be held from March to June. Each session is limited to 12 participating schools so the competition in Ottimmo International’s kitchen can be optimal as it is adjusted with the kitchen capacity.

Most of the participating senior high schools are from Surabaya and they send a group of three students. They will be challenged to cook with ingredients determined by drawing during the technical meeting on Saturday, April 1.

“Each group will cook with ingredients containing protein and carbohydrate. They are free to choose their ingredients and prepare them into any dishes they want. It is limited only in 90 minutes,” said Theresia Christina, Ottimmo International marketing staff as well as the committee of Cooking Competition.

Tere, how she is addressed, added that the vegetables are also prepared for the participants to complement their dishes. They are free to bring their own ingredients as long as they are not cooked or prepared yet.

“In the protein category, chicken, shrimps, beef, dory, lamb and eels are prepared while for the carbohydrate, potatoes, rice, cassava, corn, and spaghetti are prepared. The participants have drawn their choices, for instance SMA Petra 1 got rice and eels,” she explained.

The participants already know what they are going to cook, but there will be a surprise rule during the competition. It will be a tough challenge for the participants.

The judging will be based on some aspects, taste, plating, creativity, time management, ingredients and cleanliness. “So the participants won’t only cook and then it’s finished. They are expected to clean their cooking stations,” added Tere. (kukuh setyawan)

OTTIMMO—After four weeks learning to cook European dishes, students of Ottimmo International Mastergourmet Academy presented with a different challenge. As of this week, they are introduced with Asian dishes which are very different from the European ones, either from how they are prepared or served.

The first dishes presented to the second semester students are Vietnamese and Thai’s, Vietnamese Spring Rolls-Cha Gio and Chicken Wrapped in Pandan Leaves. Both selected as they are of special menu in each country.

According to Chef Chef Jerry, one of the instructors in Ottimmo International’s kitchen, there are two important things the students need to be more careful. First, the technique used to tie the pandan leaves so they will work perfectly as a wrap.

This technique of tying leaves determines the outlook of the chicken during frying or when it is served. Second, how to carefully roll the rice paper to make Spring Rolls.  Some water should be applied as they the rice paper is quite sticky.

“I saw that the students can learn quickly on how to roll and tie the leaves. With only a lesson, they can already do it well. The kitchen class today is very satisfactory,” said Chef Jerry.

After the Vietnamese and Thai dishes, this midweek the students will learn to cook Korean dish, followed with Chinese, Indonesian and other countries with their own uniqueness and challenges.

A particularly significant development has taken place in the culinary business for the last few years. Restaurants, cafes, hotels until online-based food outlets have an open competition in this business.

Therefore, the demand for the culinary business basis is increasing as well. The most important basis of this business is the chef. But, we must admit that the culinary business development has not been proportional to the availability of quality chefs. It is difficult to find a cooking school or campus which educates excellent chefs.

In Indonesia, there are only cooking courses which do not have capability to produce all-round chefs. Most of them only produce graduates with limited skills, only capable of turning recipes into dishes and cakes and other skills which disregard the nutrition, plate presentation, creativity to create new dishes. They do not have a sense of business as well.

Young cooking enthusiasts must go abroad and spend great deal of money to be experts in international culinary arts since there are only limited culinary education institutions in Indonesia. Ironically, there are a lot of job vacancies in culinary business filled by foreign chefs. In the end, the supply of quality chefs does not meet the demand. As a matter of fact, those chefs often move from one restaurant to another which will be unfavorable for the culinary business itself.

In response to this concern, OTTIMMO International MasterGourmet offers the solution. The academy is established by international standards to be the center of trainings in culinary arts for young talents so they can achieve their dreams to be professional and world class chefs. OTTIMMO prepare the graduates with soft skill integrated with academic business international atmosphere.

OTTIMMO International MasterGourmet Academy tries to produce brilliant chefs with the best quality. not merely chefs looking for jobs but we push them to be innovative entrepreneurs in culinary industry. OTTIMMO International MasterGourmet Academy graduates are ready to meet the culinary business increasing demand.

The rapid development of tourism industry, followed with increasing number of tourists will also boost the hotel and restaurant business. Therefore, Indonesia needs to produce a lot of culinary experts to support that dynamic development and OTTIMMO International MasterGourmet Academy will rise to the challenge.

Our country has enormous wealth in culinary arts, from the West to the East and it is famous for its delicious dishes. OTTIMMO International MasterGourmet Academy will focus on Indonesian culinary in its curriculum so it can be a reference for foreign students who want to learn Indonesian culinary arts.

We should never forget that Indonesia is the Coffee Heaven on Earth. High quality and famous coffee is produced from Aceh to Papua. OTTIMMO International MasterGourmet Academy will also broaden the students’ knowledge of coffee across Indonesia extensively, from the characters to its development to be various kinds of drinks such espresso, latte, capuccino, frapuccino and many others.

OTTIMMO International MasterGourmet Academy will always develops. Besides improving our quality, we have great plans to expand our network in other big cities in Indonesia. OTTIMMO must be within reach of those future chefs across the country. *

By: Danu Rianto (Founder of OTTIMMO International)

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“It takes five minutes to look like a chef, but it takes a lifetime to be the real chef”. World class chefs are not moulded in a
short time, but a great deal of process, strong will and determination to work hard is needed.
OTTIMMO International MasterGourmet Academy has global missions, not only to educate chefs so they gain excellent competence and skills, but also to be chefs with moral and ethical codes, strong character, sensitivity to surroundings and a sense of responsibility.
In the academy, the students will learn a lot of things which support their career in the professional as world. The instructors do not make students prepare dishes from recipes, but they also embrace underlying philosophy of culinary arts.
There are a lot of aspects taught to students, creativity, originality, choice of ingredients, flavor combinations,
time management, plate presentation, until how the students plan their menu carefully and in details.
OTTIMMO International MasterGourmet Academy does not teach the students to cook directly. They are obliged to understand what they need to do in the kitchen through theoretical preparation in the first semester. Therefore, the students will be able to understand everything about the kitchen and ready for practical work in the next semester.
Students of OTTIMMO International MasterGourmet Academy are given a set of skills different from other cooks.
They can translate and develop their own menu as well as calculate the cost needed to prepare the dishes.
I realized that culinary education in Indonesia cannot be provided with only national standards. But OTTIMMO International MasterGourmet has an extensive curriculum equal with the Diploma III (three year program) degree, referring to international curriculum. The goal of the academy is to be the renowned culinary education trending in Asia even the world.
Indonesians do not have to go to neighbouring Asian countries or other countries to get prestigious culinary education. OTTIMMO International MasterGourmet Academy is on a par with other culinary schools in Asian, European or even American countries.
From the observations and experiences I gained abroad, the standards of education set in OTTIMMO International MasterGourmet Academy are designed to be similar. Located in Citraland, the campus and the curriculum of his academy are of international standards. The instructional language used is English.
Students are not only taught to cook and bake but also to learn about English, Nutrition and other courses. They are also taught to be entrepreneurs who can start their own culinary businesses. OTTIMMO International MasterGourmet Academy really concerns with its education to produce world class chefs.
The students of OTTIMMO International MasterGourmet Academy are aimed to have global scale mindset, not only in Indonesia. The academy also has premium facilities, from the kitchen, pastry set, cooking utensils to the ingredients are of international standards.
Another essential aspect is the quality of the instructors. They are not only chefs with real-world experience but they also have skills and dedication to teach and assist students in their studies.
The learning method of OTTIMMO International MasterGourmet Academy is currently the best in Indonesia. The academy always make efforts to improve the quality and quantity of the students and to assist them to be professional chefs in order to meet the demand of growing culinary industry.*
By : Zaldy Iskandar (Director of OTTIMMO International MasterGourmet Academy)

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On November 22-23, 2013, 5 OTTIMMO teams participated the Cuisine Vaganza Cooking Competition 2013. First day of competitiona, all of them made it through the next round that held on the next day. Day two, 2 teams from 5 went to the semi-final round. They succeed to beat other participant and won the First prize for Sonia, Aif and Jessica’s team, also Favorite place prize for Renaldo, Jeffrie and Fido’s team. Two tropies from OTTIMMO’s students was a great achievment. Congratulations! Keep up the good work, other competitions are waiting…

Are you a Macaron lover?

Do you know that Macaron have feet?

Do you know how to make a Perfect Macaron? Yes, our Short Course Gourmet Frenzy Program this time is about Macaron! with the hands-on training, you will learn how to make the perfect macaron from our expert Chef. Take the chance and peek the secret recipe… on Thursday, July 18 2013 at 10 a.m. in our Baking & Pastry Arts Kitchen.

Register now since our space are limited!

Important date for OTTIMMO New Student Academic Year 2014/2015 Orientation Day will be held on August 12-15, 2014. Orientation is mandatory, every student should participate from the first day until the last day. New Semester Begin starts on Monday August 18, 2014 accordance with lesson schedule that will be distributed during Orientation Day.

Very glad to see the joy of children in the kitchen! At that moment we had almost a hundred little guests coming from Mawar Sharon Christian School. Those all Grade 1 students brought their excitement and curiosity to our Culinary Kitchen and they could not wait to start making their own burger. With the help of OTTIMMO’s students in every station, these little guests were so thrilled. We are pleased to see their effort to cook, may this experience could grow their interest and creativity in Culinary Arts.